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A while back in this column, touting the benefits of cooking big batches of soup or stew and freezing the leftovers, I forgot to mention baked beans. Because of course the down side of big-batch cooking is the monotony—and possibly, if you forget to thaw and eat the surplus, the waste.
“Pierre who?” asks any under-50 reader, not having seen this Yukon-born journalist-historian on CBC-TV's 1970s hit show “Front Page Challenge”. Or perhaps not having read any of his 40-some books, best-sellers like Klondike ; or The National Dream , or The Last Spike , or even The Comfortable Pew, a later history of mainstream Canadian churches.
Soak navy beans overnight. Add bay leaves, chopped parsley, ground garlic, oregano, thyme, chili powder, cloves and salt. Simmer one-to-two hours. When bean skins break when blown on, drain and save liquor. Pour beans into earthenware pot and add marshmallow-size chunks of salt pork or side bacon.
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